Mung Bean Soup Recipe
SERVES HOW MANY
for 6 people
PREPARATION TIME
15 minutes
COOKING TIME
30 minutes
Mung beans, one of the new legumes that have entered our kitchen, originate from Southeast Asia, but they are also cultivated in warm places in Europe and the USA. This highly nutritious legume is especially rich in fiber and vitamin C. Mung beans, which do not have a strong taste, are used in desserts as well as dishes and salads in Asian cuisine.
Mung beans are close to peas in taste, but they have a unique aroma. It is possible to find mung beans in large supermarkets. To get used to this nutritious legume, soup with its soft taste can be a good start.
- 200 grams of mung beans (soak them in water for 8-10 hours the night before)
- 3 tablespoons of olive oil
- 2 level tablespoons of flour
- 1 teaspoon powdered turmeric
- 200 ml. milk
- 800 ml. water (about 4 cups)
- 1/2 teaspoon salt
For service:
- 1/4 bunch of dill
- 1/4 bunch of parsley
How to Make Mung Bean Soup Recipe?
- After draining the mung beans, add enough hot water to cover them and boil for seven minutes. Strain this water.
- Add less water for the second time, boil for five minutes and drain the remaining water.
- Put olive oil, flour and turmeric in the pot in which you will cook the soup, stir and fry for a few minutes until the smell of the flour disappears.
- Add the mung beans to the soup pot and let it heat up, stirring occasionally, for a minute or two.
- After adding milk and water, stir the soup until it boils.
- After the soup boils, stop stirring, keep it on the stove for another three minutes and turn off the heat of the soup. Adjust the salt.
- Serve the soup with parsley or dill leaves.